Chicken with Tarragon

Ingredients

• the fowl
• finely chopped tarragon-leaves
• stuffing made of minced liver of chicken
• scraped lean bacon
• salt
• pepper
• wrap up in a sheet of buttered paper
• Melt some fresh butter
• stir in a little flour
• a little gravy
• a few drops of vinegar
• two or three yolks of egg

Method

1. 1

   Boil some finely chopped tarragon-leaves and take a third of them to mix with a stuffing made of minced liver of chicken, scraped lean bacon, salt, and pepper.

2. 2

   Stuff the fowl with it, truss, and cover with slices of bacon; wrap up in a sheet of buttered paper and roast.

3. 3

   Melt some fresh butter, stir in a little flour, and add the remainder of the tarragon leaves, a little gravy, and a few drops of vinegar, salt, and pepper.

4. 4

   When the fowl is two-thirds cooked, take it off the spit and simmer in a stew-pan with the sauce until quite done.

5. 5

   Thicken the sauce with two or three yolks of egg before serving.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 9. The excerpt below is the record exactly as published.

Chicken with tarragon, Quartier de chevreuil rôti. Roast roebuck. pinards au jus. Stewed spinach. Bavaroise au chocolat. Bavarian chocolate cream. Colbert soup. Thoroughly blanch the hearts of four or five heads of endive, warm them in butter, and add the necessary quantity of stock thickened with yolks of egg and cream. When done add some poached eggs. Eel à la Suffren. Skin your eel and lard it with fillets of anchovies and gherkins, lay it in a circle in a stew-pan, and cook with marinade sauce (see 3rd of December). Put hot coals on the cover ofthe stew- pan ; when done, serve, covered with tomato sauce, to which add a pinch of cayenne-pepper. Chicken with tarragon. Boïil some finely chopped tarragon-leaves and take a third of them to mix with a stuffing made of minced liver of chicken, scraped lean bacon, salt and pepper, stuff the fowl with it, truss and cover with slices of bacon ; wrap up in a sheet of buttered paper and roast. Melt some fresh butter, stir in a little flour, and add the remainder of the tarragon leaves, a little gravy, a few drops of vinegar, salt and pepper. When the fowl is two- thirds cooked, take it off the spitand simmer in a stew-pan with the sauce until quite done. Thicken the sauce with two or three yolks of egg

Cook this with the app: pantry check, scaling, and the assistant.